If you’re craving a rich, tropical treat that feels like a mini vacation in every bite, this Coconut Macadamia Nut Ice Cream Recipe is your next must-try delight. Picture creamy, velvety coconut ice cream studded with crunchy roasted macadamia nuts and toasted shredded coconut, bringing a perfect balance of flavors and textures. This dairy-free, vegan-friendly dessert strolls effortlessly between indulgence and wholesome goodness, making it an absolute standout for warm-weather days or any time you need a sweet escape!
Ingredients You’ll Need
Gathering these simple yet essential ingredients brings together a symphony of taste, texture, and that beautiful tropical vibe that defines this ice cream. Each element plays a special role, ensuring your Coconut Macadamia Nut Ice Cream Recipe is creamy, flavorful, and perfectly nutty.
- Full-fat coconut milk (1 can, 13.5 ounces): The creamy base that provides rich coconut flavor and luscious texture.
- Coconut cream (1 can, 13.5 ounces): Adds extra thickness and indulgence, making the ice cream irresistibly smooth.
- Granulated sugar or coconut sugar (3/4 cup): Sweetens the ice cream naturally while supporting the creamy consistency.
- Vanilla extract (1 tablespoon): Enhances the flavor with warm, aromatic notes that complement the coconut beautifully.
- Salt (1/2 teaspoon): Balances sweetness and intensifies the overall flavor profile.
- Chopped roasted macadamia nuts (3/4 cup): Provides that iconic crunch and buttery richness.
- Unsweetened shredded coconut, lightly toasted (1/2 cup): Adds texture and deepens the coconut flavor with a toasty twist.
- Optional – Rum or vodka (1 tablespoon): Helps prevent the ice cream from freezing rock hard while adding a subtle warmth.
How to Make Coconut Macadamia Nut Ice Cream Recipe
Step 1: Prepare the base mixture
Start by combining your coconut milk, coconut cream, sugar, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until the sugar dissolves completely and all the ingredients marry into a smooth, creamy mixture. This step is where the magic starts — the combination of cream and sugar ensures your ice cream will have that rich texture and perfectly balanced sweetness.
Step 2: Cool and chill the mixture
Once the mixture is smooth and heated gently, remove it from the stove and let it cool to room temperature naturally. Then cover and refrigerate for at least 4 hours, or better yet, overnight. This chilling step is crucial because it allows the flavors to deepen and the base to thicken, making the ice cream churn to perfection.
Step 3: Churn to creamy perfection
Pour the fully chilled mixture into your ice cream maker and set it to churn. Usually, 20–25 minutes is just right to get to that soft-serve stage. In the last 5 minutes of churning, sprinkle in the chopped roasted macadamia nuts and toasted shredded coconut, so they are evenly distributed but still maintain their delightful crunch.
Step 4: Add optional spirit and freeze
If you want your ice cream scoopable straight from the freezer, stir in a tablespoon of rum or vodka after churning. This little trick prevents the ice cream from becoming too hard. Then transfer the ice cream to a lidded container and freeze for at least 2 hours to let it firm up completely. Trust me, the wait is worth it!
How to Serve Coconut Macadamia Nut Ice Cream Recipe
Garnishes
The garnish sets the scene for a gorgeous presentation. Consider topping your Coconut Macadamia Nut Ice Cream Recipe with a few extra toasted coconut flakes and whole macadamia nuts for that wow factor. A drizzle of honey or a sprinkle of flaky sea salt also adds an unexpected, irresistible touch.
Side Dishes
This ice cream pairs wonderfully with tropical fruit salads featuring mango, pineapple, or papaya. For something a bit more decadent, serve alongside warm coconut cake or drizzle with dark chocolate sauce for a lush contrast of temperatures and textures.
Creative Ways to Present
Turn your dessert into an experience by serving it in coconut shells or mini waffle cones sprinkled with toasted coconut. You can also swirl in a ribbon of passion fruit puree during the last minutes of churning to add a tangy surprise that complements the tropical notes beautifully.
Make Ahead and Storage
Storing Leftovers
Store your Coconut Macadamia Nut Ice Cream Recipe in an airtight container to keep it fresh and prevent ice crystals. It’s best enjoyed within a week for optimal texture and flavor. Just make sure to tuck it way back in the freezer to avoid temperature fluctuations.
Freezing
If you want to make your ice cream in advance, freeze it after churning for at least 2 hours. This recipe frees well and typically becomes more scoopable if you add a bit of rum or vodka. When frozen correctly, the creamy texture and nutty crunch remain intact.
Reheating
While reheating isn’t typical for ice cream, letting your coconut macadamia nut ice cream sit at room temperature for 5–10 minutes before scooping allows it to soften slightly, making serving easier and enhancing the creaminess.
FAQs
Can I make this Coconut Macadamia Nut Ice Cream Recipe without an ice cream maker?
Absolutely! You can pour the chilled mixture into a freezer-safe container and stir every 30 minutes for the first 2 hours to break up ice crystals. Add the nuts and coconut halfway through. It won’t be as smooth as churned, but still delicious and creamy.
Is this recipe suitable for people with nut allergies?
Since macadamia nuts are a key ingredient, this recipe is not safe for people with nut allergies. However, you might substitute with toasted seeds like pumpkin or sunflower seeds for crunch, though it will change the flavor profile.
Can I use a different sweetener instead of sugar?
Yes! Using coconut sugar, maple syrup, or honey adds different layers of flavor while keeping it refined sugar-free. Just note that liquid sweeteners may slightly alter the texture, so adjust amounts accordingly.
How can I intensify the coconut flavor?
Adding 1/2 teaspoon coconut extract enhances the tropical coconut punch. Toasting the shredded coconut before folding it in also elevates the depth and aroma, making the ice cream even more irresistible.
Why add rum or vodka to the ice cream?
Adding a tablespoon of rum or vodka helps keep the ice cream from freezing too hard, improving scoopability and texture. It doesn’t make the ice cream taste boozy, just smoother and more enjoyable straight from the freezer.
Final Thoughts
This Coconut Macadamia Nut Ice Cream Recipe has quickly become one of my favorite ways to celebrate simple, tropical flavors at home. Its creamy texture, nutty crunch, and gentle sweetness make it a dessert that feels both special and wholesome. I really encourage you to whip up a batch, share it with friends or family, and enjoy a little island-inspired happiness any time of year.
Print
Coconut Macadamia Nut Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: Hawaiian-Inspired
- Diet: Gluten Free
Description
This Coconut Macadamia Nut Ice Cream is a creamy, dairy-free dessert bursting with tropical flavor. Made from full-fat coconut milk and cream, sweetened with sugar and infused with vanilla, it features crunchy roasted macadamia nuts and lightly toasted shredded coconut for texture. Perfect for a refreshing treat, this Hawaiian-inspired recipe is naturally gluten-free and vegan when made with plant-based sweetener alternatives.
Ingredients
Base Ingredients
- 1 can (13.5 ounces) full-fat coconut milk
- 1 can (13.5 ounces) coconut cream
- 3/4 cup granulated sugar or coconut sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Mix-Ins
- 3/4 cup chopped roasted macadamia nuts
- 1/2 cup unsweetened shredded coconut (lightly toasted)
- Optional: 1 tablespoon rum or vodka (to prevent hard freezing)
Instructions
- Prepare the base mixture: In a medium saucepan over medium heat, combine the coconut milk, coconut cream, sugar, vanilla extract, and salt. Stir continuously until the sugar has completely dissolved and the mixture is smooth, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
- Chill the mixture: Transfer the cooled mixture to the refrigerator and chill thoroughly for at least 4 hours, ensuring it is fully cold before churning.
- Churn the ice cream: Pour the chilled mix into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add nuts and coconut: During the last 5 minutes of churning, add the chopped roasted macadamia nuts and lightly toasted shredded coconut to incorporate them evenly throughout the ice cream.
- Incorporate alcohol (optional): If using rum or vodka, stir it into the ice cream after churning to enhance scoopability and texture.
- Freeze to set: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours to firm up before serving.
Notes
- For a stronger coconut flavor, add 1/2 teaspoon coconut extract to the base mixture before heating.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and aromatic.
- This recipe is naturally dairy-free and can be made refined sugar-free by substituting sugar with maple syrup or honey.
- Using alcohol like rum or vodka helps prevent the ice cream from freezing too hard, improving texture.
